Just Call Me Ceci

I always make sure I have a stockpile of dried and canned cooked chickpeas in my pantry. I just love these wonderful beans. Not only are they terrific in stews and soups during the cold months, but also they are absolutely wonderful in salads during the summer months.

Chickpeas, also known as garbanzo beans, are native to the Middle East, and are popular throughout India, North Africa, Spain, and southern France. Chickpeas are one of the oldest cultivated foods in the world.

In Ancient Rome, they were so highly valued that Cicero claimed his family name came from the Latin word for Chickpea, cicer arietinum.

Chickpeas are the main ingredient of one of my favorite dishes, hummus. You could go the long way and cook dried chickpeas and sesame seeds to make this Middle Eastern party favorite, or do what I do, and use canned chickpeas and tahini.

Hummus
Two cans of chickpeas
2 to 3 cloves garlic, chopped or to taste
3 to 4 tablespoons of tahini (sesame seed paste)
2 tablespoons fresh lemon juice

Place chickpeas, 1/2 cup water, lemon juice, garlic and tahini in a food processor or blender. Purée, adding salt and freshly ground pepper to taste. If the consistency of the hummus isn’t thin enough, add either more water or lemon juice to the mix. Place in a serving bowl and drizzle with extra virgin olive oil and garnish with a sprinkling of chopped fresh parsley and chopped black olives, if you like. Serve with pita bread.

As a child roaming through the crowds at the San Genaro Festival in NYC’s Little Italy, I remember seeing strands of roasted chickpeas hung from booths. This special snack actually originates from Turkey, where the chickpeas are roasted and spiced, and called leblebi (say that ten times fast).

Here is a curry-spiced version. The spiciness keeps you from munching on too many at a time, though they are a healthy substitute for chips.

Curry-Roasted Chickpeas
If curry isn’t your thing, try a mixture of the spices you like that add up to 2 teaspoons.

2 teaspoons olive oil
2 teaspoons curry powder
One 15-ounce can chickpeas, drained, rinsed and dried
1/2 teaspoon salt

Preheat oven to 425°F. Line a baking sheet with aluminum foil and set aside.

Heat olive oil in a skillet over low heat, and add curry powder. Cook, stirring until fragrant, about 30 seconds. Add the drained and dried chickpeas and the salt, and stir to coat. Pour onto prepared baking sheet to make a single layer and place pan on a rack in the middle of the oven. Roast for 30 minutes, shaking the pan every ten minutes or so, until the chickpeas are crisp and golden.

To lead us into the salad days of summer, a colorful chickpea salad:

Mediterranean Chickpea Salad
One 15-ounce can chickpeas, rinsed and drained
3 plum tomatoes, chopped
2 roasted red peppers, chopped
1/2 small red onion, thinly sliced
1/2 cucumber, peeled, and chopped
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt

In a large bowl, combine all ingredients. Toss to coat well. Let stand for at least 15 minutes to allow flavors to blend. Serves 8.